John Myers
Ingredients for 1 servings:
- 150 g margarine
- 120 g powdered sugar
- 2 tsp vanilla sugar
- 1 egg(s)
- 70 g almond(s), ground
- 250 g ready-mixed flour for gluten-free cakes
- 1 jar jelly (blackcurrant)
- Powdered sugar, for dusting
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 28 minutes
Cream the butter with the powdered sugar and vanilla sugar until fluffy. Add the egg and continue beating for 2 minutes. Now knead in the flour and almonds. The dough will still be a little soft, but it will dry out a bit. Wrap in foil and place in the refrigerator for 1 hour. Then roll out between sheets of plastic wrap and cut out round cookies. Cut a small circle out of the center of half of the cookies to form a ring. Place these on a baking sheet lined with baking paper. Bake at 200 degrees Celsius (convection oven) for about 8 minutes. Carefully place on a wire rack to cool. Place the rings on a piece of foil and dust thickly with powdered sugar. Spread jelly on the bottom cookies and place a ring on each one. Makes 3 trays. Storage: Tin can.
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